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Cheesecake with blueberry topping recipe

Cheesecake with blueberry topping recipe


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  • Recipes
  • Dish type
  • Cake
  • Cheesecake
  • Berry cheesecake
  • Blueberry cheesecake

My family loves blueberries and cheesecake so combining both in one cake is only natural.

3 people made this

IngredientsServes: 12

  • For the base
  • 225g digestive biscuits
  • 115g butter, melted
  • 1 teaspoon vanila extract
  • For the cream cheese filling
  • 5 eggs
  • 675g cream cheese, at room temperature
  • 1 teaspoon vanilla extract
  • 300g sugar
  • For the topping
  • 350g frozen raspberries
  • 70g caster sugar
  • 1 heaped tablespoon cornflour

MethodPrep:20min ›Cook:50min ›Ready in:1hr10min

  1. Preheat oven to 180 C / Gas 4.
  2. Process digestive biscuits in your food processor to a powdery consistency. Add butter and vanilla extract and distribute evenly in a 25cm springform tin, shaping a 2cm edge all around. Gently press to firm it up.
  3. For the filling beat eggs with cream cheese using your electric mixer. Add vanilla extract and sugar and beat till well combined.
  4. Tip filling into the tin. Bake in the preheated oven till the filling is set, 45 to 50 minutes. Remove from the oven, let cool slightly, then remove rim.
  5. In a small saucepan combine blueberries and sugar. Bring to the boil. Stir cornflour with 1 to 2 tablespoons cold water to dissolve, then quickly stir into the blueberry mix and continue stirring till the mixture thickens and turns clear again.
  6. Spread on the cake while still warm. Let set, then refrigerate till well chilled.

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17 Cheesecake Topping Ideas

Cheesecake is that thick and velvety dessert that no one can say no to. I love serving it at house parties because I know they&rsquoll always be a huge hit. But sometimes, when I&rsquom too preoccupied with other things for my event, I just don&rsquot have the time to bake cheesecake.

What do I do instead? I get a store-bought naked cheesecake and add my touch to it by dressing it up with toppings.

While sure, cheesecake tastes amazing just as it is, it&rsquos definitely more exciting with toppings!

You can go with something traditional like strawberry sauce or cherry pie filling. Or, if you&rsquore a chocoholic like me, you can use chunks of your favorite candy bar or chopped up Oreo&rsquos.

There&rsquos a topping for every taste bud! But if you&rsquore looking for ideas and inspiration, you&rsquove come to the right place. Here are 17 cheesecake topping ideas that will make your already delicious dessert even more phenomenal.


Easy Blueberry Topping

Blueberries are definitely a favorite around here. Anything blueberry I&rsquom absolutely in love with. This easy blueberry topping is just that, easy and delicious!

Don&rsquot you just love fruit toppings on pancakes, waffles and mostly, cheesecakes? YUM! One of the posts I&rsquom working on is lemon cheesecake squares, which will soon be posted, and is topped with this easy blueberry topping. So good.

Seriously, this bowl of easy blueberry topping almost didn&rsquot make it to the lemon cheesecake squares it&rsquos intended for. As this fruit topping was boiling, and as the blueberries were bursting and spewing their awesome flavor throughout the kitchen, the smell was absolutely delicious. I just wanted to eat this deliciousness, spoonful by spoonful, and not with a little spoon. I&rsquom talking a tablespoon. )

If you are wanting a special treat for the morning pancakes or waffles, this topping is just what you need. And if you are wanting a topping for a delicious cheesecake, this is definitely what you need.

We hope you enjoy this deliciously tasty easy blueberry topping as much as we do. Enjoy!

Here is a Lemon Cheesecake Squares with Blueberry Topping using this easy blueberry topping recipe.


Dairy-Free Cheesecake with Blueberry Topping

You can use the words indulgent and dairy-free in the same sentence. Like to describe this dairy-free cheesecake recipe with blueberry topping. It's rich yet virtuous, which is achieved without using cream cheese or butter or even flour. (So, yes, it's technically vegan.) Dessert, anyone?

2 tablespoons coconut oil

3 cups cashews, soaked in water overnight (see note)

Zest and juice of 1 lemon

½ teaspoon pure vanilla extract

Zest and juice of 1 lemon

1. Preheat the oven to 375°F. Place a springform pan on a parchment-lined baking sheet.

2. Make the Crust: In the bowl of a food processor, pulse the pecans until they are finely ground. Transfer to a medium bowl and wipe out the food processor.

3. Add the sugar to the ground pecans and stir to combine. Add the coconut oil and stir until the crumbs are evenly moistened. Pour the crumb mixture into the prepared pan and press into an even layer.

4. Bake the crust for 8 to 9 minutes, or until the edges are lightly golden. Let the crust cool to room temperature.

5. Make the Filling: Drain the cashews and transfer to the food processor. Pulse until the cashews are coarsely chopped. Add the sugar, honey, lemon zest, lemon juice, coconut milk and vanilla extract, and pulse until very smooth (the mixture should be pretty thick).

6. Pour the cashew mixture over the cooled crust and spread into an even layer. Transfer to the freezer to chill while you make the topping.

7. Make the Topping: In a medium pot, combine the blueberries with the sugar, lemon zest and lemon juice. Bring to a simmer over medium heat. Simmer until the blueberries are very soft and begin to burst, 8 to 10 minutes.

8.Puree the blueberry mixture in a blender or food processor until smooth. Pour the puree on top of the filling and spread into an even layer. Chill the cheesecake in the freezer for at least 45 minutes.

9. Transfer the cheesecake to the refrigerator and keep chilled until ready to serve. To serve, unmold and slice the cheesecake.

Note: No time to soak the cashews overnight? No problem. Place them in a medium pot and cover with water. Bring to a boil and then boil for 15 minutes. Drain and cool the cashews to room temperature before continuing with the recipe.


Recipe Summary

  • Vegetable-oil cooking spray
  • 6 tablespoons unsalted butter, melted
  • 2 cups graham cracker crumbs
  • 3 tablespoons sugar
  • 1/4 teaspoon ground cinnamon
  • Pinch of salt
  • 16 ounces cream cheese, room temperature
  • 16 ounces sour cream
  • 1 cup sugar
  • 3 large eggs
  • 1 1/2 teaspoons finely grated lemon zest
  • 1 teaspoon pure vanilla extract
  • Boiling water, for roasting pan
  • Blueberry Topping

Make the crust: Preheat oven to 325 degrees. Coat a 9-inch springform pan with cooking spray. Wrap exterior of pan (including base) with foil.

Stir together butter, graham cracker crumbs, sugar, cinnamon, and salt. Press mixture firmly into bottom and 3 inches up sides of pan. Refrigerate 15 minutes.

Make the filling: Beat cream cheese with a mixer on medium speed until fluffy. Reduce speed to low, and add sour cream, sugar, eggs, lemon zest, and vanilla. Beat until well combined (do not overmix). Pour into chilled crust.

Set springform pan in a large, shallow roasting pan. Place in oven. Carefully ladle enough boiling water into roasting pan to come halfway up sides of springform pan. Bake until cheesecake is set but still slightly wobbly in center, about 1 hour, 15 minutes. Transfer roasting pan to a wire rack. Let cake cool in roasting pan 30 minutes. Remove cheesecake from roasting pan, and refrigerate, uncovered, at least 8 hours (or overnight).


  • As part of a breakfast charcuterie board
  • As a sauce for pancakes or waffles
  • Dolloped on top of a cheesecake like this one
  • On top of rice pudding like here
  • Blitzed through milk for a blueberry milkshake
  • Mixed into smoothies or lusciously draped over the top
  • On top of scones with cream
  • Inside cupcakes like these
  • On top of cakes
  • In parfaits
  • Over ice cream
  • Inside pies (some mini blueberry pies coming soon)

So many wonderful ways to use this blueberry pie filling so what are you waiting for?

More fruit sauce and compote recipes

  • Lemon Simple Syrup
  • Fresh Cherry Sauce (Cherry Compote)
  • Homemade Strawberry Sauce
  • Homemade Mango Curd
  • Easy Blackberry Compote
  • Homemade Strawberry Topping

Recipe Summary

  • 2 cups crushed graham crackers (from about 16 cracker sheets)
  • 1/2 cup unsalted butter (4 ounces), melted
  • 1/2 packed cup plus 2 teaspoons light brown sugar, divided
  • 2 (8-ounce) package cream cheese, softened
  • 4 large eggs, separated
  • 3/4 cup plus 3 tablespoons granulated sugar, divided
  • 1 1/2 teaspoons vanilla extract, divided
  • 2 cups sour cream
  • 2 cups fresh blueberries or huckleberries

Preheat oven to 375°F. Stir together crushed graham crackers, butter, and 1/2 cup brown sugar in a bowl. Press mixture into bottom of a 10-inch springform pan wrap bottom of pan in aluminum foil, or place on a rimmed baking sheet. Bake in preheated oven until golden brown, about 8 minutes. Let cool 10 minutes. (Leave oven temperature at 375°F.)

Meanwhile, beat cream cheese, egg yolks, 3/4 cup granulated sugar, and 1 teaspoon vanilla in a medium bowl with an electric mixer on medium-high speed until smooth, about 2 minutes, stopping to scrape down sides of bowl as needed. Using clean beaters, beat egg whites in a separate medium bowl with an electric mixer on high speed until stiff peaks form, about 2 minutes. Fold egg whites into cream cheese mixture in 3 additions. Pour mixture into prepared crust, and smooth top.

Bake cheesecake at 375°F until filling is puffed and top begins to dry out, 22 to 25 minutes. Let cool on a wire rack 1 hour.

Whisk together sour cream, remaining 2 teaspoons brown sugar, and remaining 1/2 teaspoon vanilla in a bowl. Gently spoon onto cheesecake smooth using an offset spatula.

Bake cheesecake at 375°F until center is set (center will wobble slightly), 18 to 22 minutes. Let cool on a wire rack 1 hour. Place in refrigerator until chilled, at least 6 hours or up to 8 hours or overnight.

Meanwhile, stir together blueberries and remaining 3 tablespoons granulated sugar in a small saucepan cook over medium-high, stirring often, until blueberries start to release juices and sugar dissolves, about 4 minutes. Remove from heat let cool.

Run a knife around edges of cheesecake in pan. Remove springform ring from cheesecake, and transfer to a serving platter. Spoon blueberry sauce over cheesecake just before serving.


How to make the cheesecake filling

Here’s how the filling is made and baked:

The cheesecake filling is very straightforward to make – everything just gets mixed in a bowl, poured into the crust then baked.

TIP: Only mix until each ingredient is incorporated and the batter is smooth. No need to beat to aerate the batter. If the filling is beaten too much and becomes very aerated, then the cheesecake might rise a lot in the oven which will cause cracks. Not a big deal though because flaws get hidden under the Blueberry Sauce!

You don’t need to fuss with a water bath to prevent surface cracks. That’s only required to rectify recipes that don’t make the filling correctly, bake at the wrong temperature, or for too long.

Why cool cheesecake in the oven?

The cake is cooled in the oven for two reasons:

If you cook the cake all the way through in the oven, it puffs up too much which causes surface cracks and

To keep the cheesecake creamy inside. The oven is turned off before the cake is fully cooked, then it finishes cooking in the turned off oven. The gradual drop in temperature creates an environment such that the cheesecake finishes cooking but cannot overcook.


Recipe Summary

  • Crust:
  • ⅔ cup graham cracker crumbs (about 5 cookie sheets)
  • ⅔ cup reduced-fat vanilla wafer crumbs (about 20 cookies)
  • 3 tablespoons sugar
  • 3 tablespoons butter, melted
  • Filling:
  • 2 ½ cups fresh or frozen wild blueberries, thawed
  • 1 tablespoon cornstarch
  • 2 ½ (8-ounce) blocks fat-free cream cheese, softened
  • 1 (8-ounce) block 1/3-less-fat cream cheese, softened
  • 1 cup sugar
  • 2 tablespoons cornstarch
  • ¼ teaspoon salt
  • 5 large eggs
  • Topping:
  • 1 ½ cups fat-free sour cream
  • 2 tablespoons sugar
  • ½ teaspoon vanilla extract
  • Sauce:
  • ¼ cup sugar
  • ¼ cup water
  • 1 cup fresh or frozen, thawed, wild blueberries

To prepare crust, combine first 3 ingredients in a medium bowl. Drizzle with butter toss with a fork until moist. Firmly press mixture into bottom of a 9-inch springform pan coated with cooking spray. Bake at 325° for 10 minutes cool on a wire rack.

To prepare filling, combine 2 1/2 cups blueberries and 1 tablespoon cornstarch in a food processor, and process until smooth. Place puree in a small saucepan bring to a boil. Cook 6 minutes or until slightly thick, stirring constantly. Cool slightly. Reserve 1/2 cup blueberry puree for sauce set remaining 1 cup blueberry puree aside.

Place cheeses in a large bowl beat with a mixer at high speed for 3 minutes or until smooth. Combine 1 cup sugar, 2 tablespoons cornstarch, and salt. Add sugar mixture to cheese mixture beat well. Add eggs, 1 at a time, beating well after each addition. Pour batter over prepared crust. Pour 1 cup blueberry puree over batter gently swirl with a knife. Bake at 325° for 1 hour and 10 minutes or until cheesecake center barely moves when pan is touched. Remove cheesecake from oven (do not turn oven off) place cheesecake on a wire rack.

To prepare topping, combine sour cream, 2 tablespoons sugar, and vanilla in a small bowl, stirring well. Spread sour cream mixture evenly over cheesecake. Bake at 325° for 10 minutes. Remove cheesecake from oven run a knife around outside edge. Cool to room temperature. Cover and chill at least 8 hours. Remove sides of springform pan.

To prepare sauce, combine reserved 1/2 cup blueberry puree, 1/4 cup sugar, and water in a small saucepan. Cook over medium heat for 8 minutes or until sauce is thick, stirring constantly. Gently fold in 1 cup blueberries. Remove from heat, and cool. Serve sauce with cheesecake.


LEMON SAUCE RECIPE

This cheesecake topping recipe is good served on any plain or white chocolate cheesecake recipe. If you like lemon the lemon cheesecake recipe is delicious!

  • 1/3 Cup sugar
  • 2 Teaspoons cornstarch
  • 1/8 Teaspoon salt
  • ½ Cup water
  • ¼ cup lemon juice
  • 1 Beaten egg yolk
  • 1 Tablespoon butter

Combine all ingredients except butter cook and stir over medium heat until thickened. Stir in the butter cool and then chill. Spoon over cold cheesecake to serve.



Comments:

  1. Telfer

    I absolutely agree with you. There is something about that, and it's a good idea. I am ready to support you.



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